Dressing, Caesar, Extra Virgin Olive Oil
Calories from fat: 140 (21% DV)
Statistics:
-
- Health Value:
2.5 / 5
- - Comments: 0
- - Views: 292
- - Calories: 150
- - Calories from fat: 140 cal
- - Protein: 1g
Nutrition Facts
One Serving size: 2 tbsp
Nutrition |
per serving |
DV |
Protein
|
1g |
2% |
Calories
|
150 cal |
9% |
Calories from Fat
|
140 cal |
21% |
Total Fat
|
16g |
25% |
Saturated Fat
|
1.5g |
9% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
1g |
0% |
Sodium
|
0.42g |
18% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
0g |
0% |
Sugars
(good)
|
1g |
2% |
Added Sugars
(good)
|
0g |
0% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0g |
0% |
Calcium
|
0.02g |
2% |
Top 10 diets with Dressing, Caesar, Extra
Ingredients
Vegetable Oil (Soybean and/or Canola Oil), Water, Distilled Vinegar, Romano Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Cider Vinegar, Salt Sugar, Anchovy Paste, Garlic, Spices, Xanthan Gum, Paprika and Annatto (for Color).
F. A. Q.
What is 1 serving size?
One serving size of Dressing, Caesar, Extra Virgin Olive Oil is two tbsp.
Can I burn fat with Dressing, Caesar, Extra Virgin Olive Oil?
Yes, you can if you consume no more than ten serving sizes per day.
What's bad in Dressing, Caesar, Extra Virgin Olive Oil?
Nothing.
Any good ingredients are in Dressing, Caesar, Extra Virgin Olive Oil?
Dressing, Caesar, Extra Virgin Olive Oil contains cholesterol, sugars, added sugars.
What is inside this product?
Ingredients list: Vegetable Oil (Soybean and/or Canola Oil), Water, Distilled Vinegar, Romano Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Cider Vinegar, Salt Sugar, Anchovy Paste, Garlic, Spices, Xanthan Gum, Paprika and Annatto (for Color).
How many sugar contains in one serving of Dressing, Caesar, Extra Virgin Olive Oil?
2 tbsp contains 1 grams of sugar, it’s 2% of your daily value.
What is the daily value of calories I can get from 1 serving of Dressing, Caesar, Extra Virgin Olive Oil?
You can get 9% of your DV from one serving of Dressing, Caesar, Extra Virgin Olive Oil.
Comments: